Pumpkin Pie Fudge
Prep time: 
Cook time: 
Total time: 
Serves: 3 Pounds
  • 2 Cups Granulated Sugar
  • 1 Cup Light Brown Sugar
  • ¾ Cup Unsalted Butter
  • ⅔ Cup or 5-ounce Can Evaporated Milk
  • ½ Cup Canned Pumpkin
  • 2 Teaspoons Pumpkin Pie Spice
  • 2 Cups White Chocolate Chips
  • 1 (7 oz.) Jar Marshmallow Cream
  • 1 Cup Chopped Pecans
  • 1½ Teaspoons Vanilla Extract
  1. Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.
  2. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes.
  3. Quickly stir in the white chocolate chips, marshmallow crème, pecans and vanilla extract. Stir vigorously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces.
Recipe by I'm At Home Baking! at http://imathomebaking.com/day-25-pumpkin-pie-fudge/